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Sauer Kraut and Potato Dumplings Recipe

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This recipe for Sauer Kraut and Potato Dumplings, by , is from The Swartz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleanor Swartz
Added: Saturday, April 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
For Sauer Kraut
1 qt. sauer kraut (2 to 3 cans) depending on how many you plan to serve or just 1 can
2 T. sugar
1 tsp. caraway seeds (optional)
1 med. chopped onion
3 T. duck, chicken or pork grease or oleo
3 T. flour for rue
For Dumplings:
3 c. riced or mashed cooked potatoes
2 eggs
2 T. Cream of Wheat
1 tsp. salt
1 1/2 c. flour

Directions:
Directions:
Add water to cover sauer kraut in pan and add sugar and caraway seeds. Cook slowly about 1/2 hour. In small skillet, saute onion in grease, cooking until tender. Add flour until it browns a little (rue) and add this slowly to sauer kraut and cook a little to thicken.

To make dumplings: In a bowl mix well the cooked potatoes, eggs, Cream of Wheat and salt. Add flour, more if necessary. Knead on board and add more flour to make stiff dough. Roll in balls and then make long shape. Drop in boiling water. Cook about 10 to 12 min. Remove dumplings with slotted spoon. May put on top of sauer kraut to keep warm.

Number Of Servings:
Number Of Servings:
Makes about 1 dozen
Personal Notes:
Personal Notes:
This is Grandma Sabatka's recipe and old family favorite.

 

 

 

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